Avanti Cafe Musings: Meyer lemon

Showing posts with label Meyer lemon. Show all posts

Tuesday, February 9, 2016

Citrus Shoyu Butter

Amount	Measure	Ingredient	Prep Method
1	Stick	Unsalted organic butter
2	Teaspoons	shoyu	Or tamari
1	Medium	Citrus fruit	Juice and zest
½	Teaspoon	Black sesame seeds	Optional
½	Teaspoon	Brown sesame seeds	Optional
1/8	Teaspoon	Black pepper	Optional

Melt butter w/ all the other ingredients in a small sauce pan over low heat. Allow to cool to room temp. Stir well to emulsify. Pack into a clean glass jar and refrigerate. This butter is fantastic with all citrus fruits, Meyer lemon, tangerine and grapefruit are particularly delish. But the more readily available lemons, limes, oranges etc all make Citrus Shoyu Butters with distinctly delightful flavor profiles. Double the rest of the ingredients if using a whole juicy grapefruit or pomelo. Substitute coconut oil or a mix of coconut oil and evoo for a non dairy version. Use the finest quality shoyu you can find. If you prefer to go gluten free choose tamari. You'll find a lot of useful info about choosing quality Soy Sauce here.

This eggs anytime meal is resplendent w/ Meyer Lemon Shoyu Butter. Creamy from the butter, tart from the citrus and loaded w/ shoyu umami. Wilted organic romaine, coconut & corn tofu, pineapple sage blossoms. And it all came together in less that 15 mins.

You'll add flavor quick as can be to any dish that starts w/ vegetables. Sprouted garbanzos and romesco cauliflower, simmered in the garbanzo bean broth and garnished with a teaspoon of Meyer Lemon Shoyu Butter. That's all it takes for a scumptious dish.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what Avanti is up to now. We are Whole Foods Experts. Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages. Check our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!

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Tuesday, September 8, 2015

Avanti Matcha Aoli

Piquant Matcha Aoli Festoons 10+ Grain Gluten Free Polenta & Avanti Summer Gardener's Salsa

Amount	Measure	Ingredient	Prep Method
14	Ounces	Organic firm tofu	Light poach
1	2” x 3” piece	Kombu seaweed	wiped
1	Whole	Meyer Lemon	Seeds removed
¼	Cup	Red wine vinegar
¼	Cup	Honey Dijon mustard
¼	Cup	Evoo
3 ~ 5	Cloves	Garlic
2	Teaspoons	Matcha
3	Tablespoons	Gin
½	Teaspoon	Black pepper
1 ½	Teaspoons	Sea salt
2	Tablespoons	Flax seed
½	Cup	water

Click the links for tofu, kombu and matcha to learn more about the health benefits of these power foods, and google the rest to see the power in all ingredients. Eat Well // Live Well

Directions:

Bring 2 quarts water to a boil in a wide sauce pan. Wipe the kombu seaweed w/ a damp cloth. Rinse the tofu. When the water boils, turn off the heat and gently lower in the kombu and tofu. Cover and let poach for 10 mins. You can use this water to begin a great broth. Or if you are already making a Summer Garden Broth poach your tofu and kombu in the flavor mix.

Using a slotted spoon or spider, transfer the tofu and kombu to the Vitamix. Add the rest of the ingredients and blend to a smooth texture. Store in the fridge. This piquant and rather bitter rouille is a great garnish to any and all rich foods. Try it on Avanti Garden Gazpacho. It pairs well w/ the fresh garden vegetable flavors of Avanti Summer Gardener's Salsa too.

You may wonder why there's gin in this sauce. The aromatic, bitter & unctuous flavor of gin pairs well w/ the matcha and full bodied Meyer Lemon botanical flavors. This aoli is not for everyone. Foodies tantalized by exciting tongue tinglers will adore it!

NOTE: Add 2 cups of the poaching liquid to the blender jar and whiz to clean out the sides. Combine that w/ the remaining poaching liquid, and you have a flavorful light broth to use for making miso soup, or as a flavoring for cooking rice, beans or grains.

Here it adorns the dish it was designed for, Avanti Garden Gazpacho

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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Thursday, September 3, 2015

Avanti Summer Gardener's Salsa :: Do It All In The Food Processor ::

In the heat of the summer every year we find out which of our crops are producers and which are duds. This year I had to hand pollinate all of my eggplants, and the tomatoes, exotic heirloom varieties were dismal, yielding not much more than a crop of leaves and fungus. The chili peppers, on the other hand, are fully cooperative. I choose ‘prolific’ varietals which are mostly late season, so it’s gonna be HOT for the holidays in my kitchen. This salsa responds to what ever is going gangbusters in your garden and can be fleshed out at the farmer’s market w/ those items that aren’t producing for you. And if you’re not a gardener, no worries, the recipe is scaled to the way you find fresh organic summer produce at the green grocer or farm stand

Here's the completed Avanti Gardener's Salsa served w/ roasted multigrain polenta nuggets w/ quinoa, millet & amaranth, fresh arugula & oregano & Meyer lemon garlic rouille

All ya need for this garden gem is a food processor. Follow the steps below. Adding the ingredients in the proper order is the key to texture success.